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Chocolate Cream Cheese Cupcakes Recipe

Chocolate Cream Cheese Cupcakes Recipe photo by Taste of Home

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I got the recipe for these moist , filled cupcakes from a dear friend about 25 years ago. I have made them many times for my family and for church functions. They're irresistable. —Vivian Morris, Cleburne, Texas

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Chocolate Cream Cheese Cupcakes Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 20 Servings

30 25 55

Ingredients

1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
1 egg
1 teaspoon salt, divided
1 cup (6 ounces) semisweet chocolate chips
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
FROSTING:
3-3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1/2 cup butter, melted
6 tablespoons milk
1 teaspoon vanilla extract
1/3 cup chopped pecans

Directions

For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside.
In a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened.
Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator. Yield: 20 cupcakes.

Nutritional Facts 1 serving (1 each) equals 358 calories, 17 g fat (8 g saturated fat), 36 mg cholesterol, 268 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chocolate Cream Cheese Cupcakes in Taste of Home April/May 2007, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Chocolate Cream Cheese Cupcakes

Chocolate Cream Cheese Cupcakes

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Reviewed on Feb. 24, 2009 by rcs1935

I call these surprise cupcakes. My receipe calls for any chocolate cake mix.

Reviewed on Feb. 23, 2009 by Sandy Rut

Wow! They were so good

Gayle716

Reviewed on Feb. 23, 2009 by jrzgirl

This is the first time making a cake batter from scratch. Very easy and very decadent. My family loved these cupcakes. I left out the pecans though, my family is not crazy about nuts. But a very nice cupcake.

Reviewed on Feb. 23, 2009 by suefowler74

They sure didn't last long! Outstanding

Reviewed on Feb. 23, 2009 by egan8910

When I made these I didn't read the full recipy through so I made a boo boo with the sugar. I added it to the cream cheese mixture but didn't add it to the chocolate....... Needless to say the chocolate part was awful when eaten alone but if you took mixed bites it was really good. A+++++++ even without all that sugar.

Reviewed on Feb. 20, 2009 by SFWife

I thought so, too...but if you read carefully, it says to fill the cupcake liners 1/2 full, then drop the filling by heaping tablespoons full into them. I had to read it a couple of times to catch it.

Reviewed on Feb. 20, 2009 by SFWife

You use full size cupcake liners & pans.

Reviewed on Feb. 18, 2009 by rach17

Reviewed on Feb. 17, 2009 by pdballard

Forgot to say to add rest of batter on top before baking??

Reviewed on Feb. 16, 2009 by CookieCarol

Barb, you are to spoon some filling onto the muffins before baking them........" Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. "

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